I walk into a room to get something and then forget why I’m there.
I specifically go to a website to look up a recipe and then get so lost in browsing through the new posts, I close the tab and go on with my day… only to remember that I still didn’t have the recipe.
Halfway through making a recipe, I forget that I’m supposed to be halving it.
Just this morning, I forgot that I deliberately bought granola at the store last night and made pancakes instead. But, I’m not too upset about that brain fart, because they were darn good. If only all my forgetfulness led to food!
Honestly, you could just make your favorite pancake recipe and swirl in some of your favorite jam, jelly, or preserves, and you’d get the gist… but I’ll share the recipe anyway!
Strawberry Swirled Pancakes
1 cup GF flour mix (I’m trying to use up stuff in the pantry so I used Cup4Cup)
1/2 teaspoon baking powder
1 teaspoon sugar
pinch of salt
3 Tablespoons butter, melted and cooled
3/4 – 1 cup milk (the GF flour that I used likes to thicken up as the batter sits so I always keep extra liquid on hand for when I need to thin the batter back to pancake consistency)
strawberry preserves of choice
In a bowl, combine all ingredients except for the preserves. Stir until most lumps are gone.
Heat a pat of butter or some canola oil in a skillet. Have your preserves with a teaspoon ready. Scoop about 1/4 cup of batter into the heated pan and, if needed, smooth it out. Drop a spoon of jam on top of the batter and, using a spoon, swirl the jam into the batter. Scoop about 1 Tablespoon of batter on top of the jam and spread it out. If you don’t add this extra batter, the jam will cook and burn before the pancake is cooked all the way through. At this point, you’re just gonna finish them up like you would any other pancake. You can tell when they are all done (after flipping them) when the jam begins to seep out and sizzle in the pan.
Serve with more jam, maple syrup, butter, or anything else that strikes your fancy!